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Old 08-22-2010, 02:53 PM   #1
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Default English Barleywine help

I've never brewed a barleywine and was wondering if this is something that'd work.

Note, this is a 3 gallon batch (5gal mash tun...) at 65% eff. i usually get around 70% but i'm assuming some loss from a completely full tun.

11.00 lb 2-row
01.50 lb munich
00.50 lb c120

mash at 149? for....60? 75? 90? not sure

2.00oz US goldings at 60 (4.5% AA)
1.00oz Williamette at 30 (4.8% AA)
0.50oz Williamette at 15 (4.8% AA)

WY1098 British Ale

1.100, 75 IBU tinseth

thanks for your input.



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Old 08-22-2010, 04:28 PM   #2
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I think that it looks good. The IBU's are a little high for an English Barleywine 40-70 range. I'd still think it would taste great. I'd mash for 75 but that is just me.



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Old 08-22-2010, 09:15 PM   #3
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Looks like a good recipe. Mash for at least 90 min, I'd say, and then boil for 120 or even more if you want.

I tend to slightly overhop my beers I intend to age, as I know they'll lose bitterness and hop character over time. 75IBU is well within the range of good hopping levels, whatever the silly charts say. It will be a little bitter at first, but will age gracefully. Make sure to aerate well, pitch enough yeast, and give this time. A month or to in the primary before transferring for bulk aging (if you choose to do that) for a few more months would not be out of the question.

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Old 08-22-2010, 11:51 PM   #4
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yeah i was overshooting the IBU's to allow for aging.

why 120 minute boil? is it just for mallard/melanoidin development or something else?

mash temp ok?

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Old 08-23-2010, 01:09 AM   #5
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Make sure that 2-row is a pale ale malt, preferably one from Blighty....

If I were you, I'd make the biggest batch possible. No shame in a partial mash. You want to age that puppy for a few moons, so you will do well to have plenty of it around to take samples of when it's cold out.

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Old 08-23-2010, 01:58 AM   #6
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I might add just a touch more caramel character if it were me. Considering you have a strong attenuating yeast (which has a bit of a tart character) and that barleywines are supposed to be hugely malty, i'd go with an extra .25lbs of crystal 120. But maybe i'm being nit picky. Otherwise the rest looks good. I love the use of some munich.

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Old 08-23-2010, 07:34 AM   #7
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Quote:
Originally Posted by 944play View Post
Make sure that 2-row is a pale ale malt, preferably one from Blighty....
Agreed, a darker kilned English malt is to be preferred. I was hoping it would be assumed in an English barleywine, but it sure doesn't hurt to specify.

Most experienced brewers will state that a big beer requires big and long everything, boil included. Most seem to suggest at least a 2 hour boil. Flavors do develop over that long boil that you wouldn't get otherwise. I've only made a few "big" beers, say, over 1.080, but I've always followed these suggestions and have always met with success. The choice is yours, naturally, but I'd at least look into the issue a bit if you're worried about the long boil.

Use as much dark crystal as you like. A pound wouldn't be too crazy in a beer like this, but more might leave you with a very big, sweet beer. If that's what you want, fantastic. If you want something a bit more balanced, I'd stay in the .5-1lb range. A long boil will net you some of the flavors and textures of a dark crystal anyway.

Mash temp should be fine. In a beer like this, 149 should net you a pretty balanced FG and taste. More crystal malt will offset this, naturally. If you want a big, full bodied taste, up the crystal a bit or the mash temp a degree or two, but not both (unless you want a really big beer). There are a million variables; just try to imagine what you want it to be like, and then make adjustments accordingly.
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Old 08-23-2010, 07:56 AM   #8
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+1 to above replys i would definitly make a BIG starter for this one too.

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Old 08-23-2010, 01:33 PM   #9
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Looks good moto. If you want to go with a bigger batch or fear your efficiency will suffer more than you think, I've heard you can use extract for up to 50% of your fermentables and not notice much if any difference if using all grain in a beer this big. Best of luck!

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Old 08-23-2010, 01:52 PM   #10
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i'm worried about doing a partial because my previous partials/extract beers had a certain "twang"...

what would you use, Light DME? Liquid?



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